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We love this Moroccan-spiced version of a classic lamb burger. Instead of the usual tzatziki topping it uses a harissa-laced fat-free yoghurt sauce, which has a great combination of hot and cool tastes.
For the lamb burgers
1 large courgette, grated 100g peeled and grated carrot (about 1 large)
500g lean lamb mince (20% fat)
1 tsp bicarbonate of soda
1 large free-range egg, lightly beaten
30g fresh breadcrumbs 1 tbsp English mustard
1 tsp ground cinnamon
1 tbsp ras el hanout
1 tsp salt
1 tsp ground cumin 2 tsp dried mint
Freshly ground black pepper
Sunflower oil spray
For the harissa yoghurt
6 tbsp Greek yoghurt (0% fat)
2 tsp rose harissa paste
To serve
4 large wholemeal burger buns 1 large tomato, thickly sliced 2 little gem lettuce, leaves separated
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